Rocamadour Cheese vs Tomme Cheese

Rocamadour Cheese is a soft and creamy; becomes drier (matured) goat-milk cheese from France, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.

What Is Rocamadour Cheese?

Rocamadour is a very small raw goat's milk cheese from southwest France, named after the village of Rocamadour in the Lot. It is soft, creamy and white, weighs about 35 grams, and has carried AOC status since 1996.

What Is Tomme Cheese?

Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.

What's the Difference Between Rocamadour Cheese and Tomme Cheese?

• Origin: Rocamadour Cheese (France), Tomme Cheese (France and Switzerland)
• Milk type: Rocamadour Cheese (goat's milk), Tomme Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Rocamadour Cheese (unpasteurized), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Rocamadour Cheese (Soft and creamy; becomes drier (matured)), Tomme Cheese (Creamy, pliable)
• Rind: Rocamadour Cheese (White, soft (early); (matured)), Tomme Cheese (Grayish natural)
• Taste: Rocamadour Cheese (Mild; becomes stronger), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Rocamadour Cheese Taste Like Tomme Cheese?

Rocamadour Cheese reads as mild; becomes stronger, while Tomme Cheese brings varied character. On the nose, Rocamadour Cheese offers creamy, buttery, distinctive goat smell, contrasted with Tomme Cheese's milky. More specifically, Rocamadour Cheese shows creamy, buttery, distinctive goat smell, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Rocamadour Cheese for Tomme Cheese?

Rocamadour Cheese can stand in for Tomme Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and creamy; becomes drier (matured) bite and body where the recipe calls for creamy, pliable. Flavor-wise, Rocamadour Cheese reads as mild; becomes stronger while Tomme Cheese brings varied notes.

Which Is Better, Rocamadour Cheese or Tomme Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft and creamy; becomes drier (matured) cheese, go with Rocamadour Cheese. For a creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Rocamadour Cheese suits recipes that want mild; becomes stronger notes, while Tomme Cheese fits dishes calling for varied.

Frequently Asked Questions

Is Rocamadour Cheese the same as Tomme Cheese?

No, they're distinct cheeses. Rocamadour Cheese originates in France, while Tomme Cheese comes from France and Switzerland. Rocamadour Cheese is made from goat milk; Tomme Cheese uses cow, goat, or sheep.

Is Rocamadour Cheese similar to Tomme Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Rocamadour Cheese for Tomme Cheese?

You can, but expect a shift in richness and milk character.

Does Rocamadour Cheese taste like Tomme Cheese?

Rocamadour Cheese reads as mild; becomes stronger, while Tomme Cheese is varied. Aromas also diverge. Rocamadour Cheese leans creamy, buttery, distinctive goat smell, and Tomme Cheese is closer to milky.

What is Rocamadour Cheese made of?

Rocamadour Cheese is made from goat milk (unpasteurized), using animal rennet. It's typically aged between 6 and 10 days; longer for drier, stronger flavor. It originates in France.

What is Tomme Cheese made of?

Tomme Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in France and Switzerland.

Which should I choose, Rocamadour Cheese or Tomme Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Rocamadour Cheese is soft and creamy; becomes drier (matured), while Tomme Cheese is creamy, pliable.